Taken from Stephen Raichlen's 'Sauces, Rubs and Marinades'
Baste it and Taste it Greek Chicken
1/2 cup lemon juice
3 cloves minced garlic
1 tsp coarse salt
1 tsp black pepper
2 tsp dried oregano
1 cup extra virgin olive oil
Chicken pieces (we used breasts)
Assemble your ingredients.
Try to use Greek oregano. Apparently there are dozens of types of Oregano; think of it as a flavour instead of as a particular herb. "Greek Oregano" is stronger and sharper than many other varieties. Look for it at specialty food stores and, probably, in Greece. Bring me back some if you go. Whisk all ingredients (except chicken) in a bowl to make your basting sauce.
Constantly brush the sauce onto the chicken using fresh Rosemary stems. It's surprised me how much you can taste the rosemary in the chicken afterwards.
While grilling - be vigilant. There is a lot of oil in the basting sauce and you can easily lose your chicken to flare-ups. Don't stray too far and keep the heat directly under the chicken to a minimum.
Remove chicken and garnish with fresh rosemary.
We served with couscous, pita bread and Greek salad. Incidentally, we used the basting sauce as our Greek salad dressing. Before we started basting the chicken we just poured it on our salad. Delicious. A terrific, simple recipe. Sadly, there was no retsina…